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Ahead of the Pub Chef of the Year competition at International Salon Culinaire, this year’s finalists gathered in London for a dedicated Mentor Day designed to help them prepare for the challenge ahead. Hosted at the Alliance Farmers Produce office, the session brought competitors together with chefs, partners and industry organisations for a morning of practical advice, demonstrations and discussion about what it takes to succeed in one of the UK’s most respected culinary competitions.

Seasonal ingredients not only taste better, but they also support more sustainable menu planning, reduce food miles, and help kitchens create dishes that truly reflect the vibrancy and energy of the season. Whether you’re designing large‑scale menus or crafting individual plates, spring is the ideal time to spotlight nature’s freshest offerings.

Essential Cuisine is proud to once again serve as a headline sponsor of the Craft Guild of Chefs’ National Chef of the Year competition, the UK’s most prestigious and career‑defining culinary award. Each year brings a fresh brief designed to test creativity, skill, and innovation, and we’re excited to share that entries for the 2026 competition are officially open.

The Craft Guild of Chefs has opened entries for the Graduate Awards 2026, one of the most respected awards for young chefs in the UK. Essential Cuisine is sponsoring the competition and this year brings an exciting development as industry leader, Sally Abé who is head of food at The Bull, Charlbury, will take on the role of Chair of Examiners for the Kitchen Graduate Award, marking a new chapter for the event. Sarah Frankland will continue her exceptional leadership as Chair of the Pastry Graduate Award throughout 2026.